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Sorì San Pietro
Barbera d'Alba D.O.C. |
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| Grape variety |
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100% Barbera |
| Production area |
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Neive and Barbaresco area |
| Total surface of the vineyard |
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Ha 2,00 |
| Sun exposition |
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South/South-East |
| Soil |
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Tortonian soil rich in blue siltuos marl. |
| Vine per hectare |
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From 3800 to 5000. |
| Rearing system |
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Guyot with 7-8 buds. |
| Grape harvest |
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By hand in 2 qr. small cases. |
| Average yield |
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55 hl. per hectare |
| Vinification |
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in wooden vats at 28 - 30°C for 15 - 18 days |
| Ageing |
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40% in French oak barrels for 1 year - 60% in
Slavonian oak casks for 1 year |
| Tasting notes |
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Color: intense red with purple hues |
| Bouquet |
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blackberry, cassis, plum, black pepper, tobacco,
vanilla, chocolate, cherry. |
| Taste |
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full, vigorous and intense with a good tannin
structure. |
| Food pairings |
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typical piedmont cuisine, roasts, medium aged
cheeses, dishes. |
| Serving temperature |
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17°C |
| Alcohol content |
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13 - 13,5 % vol |
| Available formats |
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cl. 37,5 - cl. 75 - cl. 150 - cl. 300 |